ave you been to a pizza farm? It sounds like the stuff of dreams: a place where rows of flowering vines unfurl to reveal the heartland’s annual pizza harvest. Pies ready to be plucked, stacked, and shipped to pizzerias across the country. “When it comes to pizza,” they’d say, “it’s always freshest at the source.” This is mostly still a dream. Except for the last part. Pizza farms are a uniquely Wisconsin thing, in which a small family farm opens the barn to host huge pizza-centric cookouts made with their freshest crops. The northern Midwest has no shortage of firewood, and even a small wood-fired pizza oven is a quick way to make a lot of hot meals. Plus, anyone with a kid or babysitting business knows that pizza is the key to getting a fussy family to eat their veggies. Pizza season starts around Memorial Day and runs into the mild October harvest, and visiting for a meal is one of the best ways to enjoy rural Wisconsin’s beautiful countryside. But for many small farms, the pizza side hustle isn’t just family fun: it’s a crucial way to survive in an increasingly hostile agriculture industry.